Quick Strawberry Shortcake Cups

Fresh, sweet strawberries and billowy whipped cream wrapped around tender cake — this dessert is the shortcut your summer parties need.

Quick to assemble and pretty to serve, these cups are perfect for last-minute guests and busy weeknights.

They use store-bought cake and simple maceration, so you get maximum flavor with minimal effort.

Try them after a heavier meal, or bring them to a picnic for an easy crowd-pleaser. If you love layered strawberry desserts, you’ll appreciate how fast these come together.

Why You’ll Love This Quick Strawberry Shortcake Cups

• Fast to assemble in under 20 minutes.
• No baking required if you use store-bought cake.
• Easy to portion for parties or single servings.
• Fresh, seasonal strawberry flavor.
• Light, airy texture with a creamy finish.
• Highly customizable for dietary needs.

The taste is bright and fruity from the macerated strawberries, with a soft, slightly spongy cake layer that soaks up sweet juices. The whipped cream adds a cloud-like contrast that keeps each spoonful balanced and not-too-sweet.

"Absolutely delicious and so easy — the strawberries were juicy and the cream was perfect. Made these for a backyard brunch and everyone asked for the recipe!" — 5-star reader review

Key Ingredients for Quick Strawberry Shortcake Cups

Fresh strawberries — Two pounds of ripe berries are the star. Choose firm, glossy strawberries without white or green tops for the best flavor and color. Overripe berries will turn mushy during maceration; underripe berries won’t release as much juice.

Heavy whipping cream (very cold) — Cold cream whips up into stable peaks and gives the cups that airy lift. Buy cream labeled “heavy whipping cream” with at least 36% fat for richness. If you substitute with a lighter cream or Cool Whip, the texture will be less luxurious and may weep faster.

Granulated sugar — The 1/4 cup helps macerate the strawberries and kiss them with sweet liquid. Use fine granulated sugar for even dissolution. You can swap a little honey or maple syrup, but flavor notes will change and the juices may be slightly thinner.

Store-bought angel food cake or pound cake (10–12 oz) — The cake provides structure and soaks up strawberry juices for classic shortcake texture. Angel food makes a lighter, airier cup; pound cake yields a denser, more buttery bite. If you use biscuits or homemade shortcakes, trim them into small pieces to fit in cups.

Full Ingredient List for Quick Strawberry Shortcake Cups

• 2 pounds fresh strawberries
• 1/4 cup granulated sugar
• 2 cups heavy whipping cream, very cold
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 (10-12 ounce) store-bought angel food cake or pound cake

Step-by-Step Instructions for Quick Strawberry Shortcake Cups

Step 1: Macerate the strawberries

Slice the fresh strawberries and place them in a medium bowl with the 1/4 cup granulated sugar. Toss gently to coat and let sit for 10 minutes so the berries release their juices and become glossy.

Pro Tip: The strawberries should glisten and the bowl should collect a bright pink syrup.

Step 2: Prepare the cake

If using store-bought shortcakes, crumble them into bite-sized pieces. If using pound cake, cut or crumble into small pieces that will layer easily in your serving cups.

Pro Tip: Cake pieces should be soft but not falling apart — they’ll compress slightly when layered.

Step 3: Whip the cream

In a chilled bowl, pour the very cold heavy whipping cream with the 1/2 cup powdered sugar and 1 teaspoon vanilla. Whip to soft-to-medium peaks to keep the cream fluffy and pipeable.

Pro Tip: Whipped cream should form peaks that hold shape but still tilt slightly when the whisk is lifted.

Step 4: Layer the first cake base

Place a layer of crumbled shortcake or pound cake into the bottom of each serving cup or glass. Press lightly so the cake soaks up juices without becoming soggy.

Pro Tip: Cake should feel slightly damp if touched, not saturated or falling apart.

Step 5: Add strawberries and juices

Spoon a generous layer of the macerated strawberries and their pink juices over the cake. Make sure to include some of the syrup for flavor.

Pro Tip: The strawberries should be glossy and there should be a visible thin pool of juice around them.

Step 6: Top with whipped cream

Spoon or pipe a generous dollop of whipped cream on top of the strawberries. Smooth or swirl for a decorative finish.

Pro Tip: The cream should be cloud-like and hold a swirl without collapsing.

Step 7: Repeat and finish

Repeat layers until cups are filled, finishing with a swirl of whipped cream on top. Garnish with a fresh strawberry slice and a mint leaf if desired.

Pro Tip: The final presentation should show clear layers of cake, strawberry, and cream.

Step 8: Chill briefly or serve

Serve immediately or refrigerate the cups for up to 1 hour before serving. Short refrigeration firms the cream slightly and enhances melded flavors.

Pro Tip: If chilled, cups should feel cool to the touch and the cream should be set but not icy.

Expert Tips for Quick Strawberry Shortcake Cups

• Keep the cream very cold until you whip it; warm cream won’t reach stable peaks.
• Macerate strawberries for exactly 10 minutes for optimal juice without mushiness.
• Use a chilled metal bowl for whipping to speed up aeration and improve texture.
• If the cake looks dry, spoon a little extra strawberry syrup between layers to avoid chalky bites.
• Avoid over-whipping the cream; look for soft peaks to prevent graininess.
• Use a spoon for rustic cups; use a piping bag for polished, bakery-style servings.
• Common mistake: assembling too far in advance — the cake will absorb juices and become soggy after several hours.
• If the strawberries are very sweet, reduce the powdered sugar in the whipped cream by a tablespoon to keep balance.

Storage & Freezing for Quick Strawberry Shortcake Cups

Fridge storage: Store in an airtight container or cover cups tightly with plastic wrap. Keep refrigerated up to 24 hours for best texture.

Freezer storage: These cups do not freeze well assembled because the cream and strawberries change texture. If you must freeze, separate components: freeze cake pieces in a freezer bag for up to 3 months and freeze macerated strawberries (without cream) in a shallow container for up to 1 month.

Thawing: Thaw frozen cake pieces at room temperature for 20–30 minutes before assembling. Thaw strawberries in the fridge; expect extra liquid and blot if needed.

Reheating: No reheating required. If you prefer the cake warm, warm individual cake pieces briefly in a microwave (5–10 seconds) before layering, then add cold cream and strawberries.

Variations & Substitutions for Quick Strawberry Shortcake Cups

Berry medley shortcake — Swap half the strawberries for raspberries or blueberries. The result is a more complex berry profile with a mix of tart and sweet notes.

Lemon cream shortcake — Fold 1 teaspoon lemon zest into the whipped cream and reduce powdered sugar by a tablespoon. This yields a bright, citrusy counterpoint to the strawberries.

Mascarpone whipped cream — Replace half the heavy cream with mascarpone and whip until thick. The cups will be richer and have a slight tang, closer to a tiramisu-style finish.

Gluten-free shortcake cups — Use a gluten-free store-bought pound cake or crumble gluten-free cookies. Texture becomes slightly crumblier but flavor remains familiar.

Frequently Asked Questions About Quick Strawberry Shortcake Cups

What’s the best way to pick strawberries for Quick Strawberry Shortcake Cups?
Pick strawberries that are ripe, fragrant, and uniformly red. Avoid berries with white cores or bruising. Ripe berries will macerate quickly and produce sweet juices that flavor the cake and cream.

Can I make the whipped cream ahead of time for Quick Strawberry Shortcake Cups?
You can whip the cream up to 6 hours ahead and store covered in the fridge. Re-whip briefly if it starts to separate. Avoid making it a full day ahead because it can lose volume and become watery.

How can I prevent the cake from getting soggy in Quick Strawberry Shortcake Cups?
Layer lightly and press cake only slightly so it soaks some syrup but not all of it. Assemble no more than an hour before serving. Using denser pound cake helps delay sogginess compared to airy angel food cake.

Is there a non-dairy option for the whipped cream in Quick Strawberry Shortcake Cups?
Yes — whip chilled canned coconut cream with powdered sugar and vanilla for a stable, dairy-free topping. The flavor will lean coconutty, which pairs well with strawberries.

Can I scale this recipe for a large party for Quick Strawberry Shortcake Cups?
Yes — multiply ingredients proportionally and use a trifle dish for an easy large-scale presentation. Layer directly in a trifle bowl and keep chilled; assemble no more than 1–2 hours before serving to maintain texture.

Final Thoughts on Quick Strawberry Shortcake Cups

These Quick Strawberry Shortcake Cups are a fast, elegant dessert that celebrates fresh strawberries with minimal fuss. Leave a star rating in the recipe card below and pin this to Pinterest for your next gathering.

For a slightly different take, check this layered Strawberry Shortcake Cups Recipe – The Cookie Rookie® that adds a cookie cup twist.
If you like bite-size versions, see this Mini Strawberry Shortcake Cookie Cups Recipe – Creations by Kara for an appetizer-style idea.
Or explore a larger trifle-style presentation with this Strawberry Shortcake Trifles – Cooking Classy to feed a crowd.